Draniki with minced meat - recipes step by step with photos. How to cook pancakes with minced meat in the oven or in a frying pan. Potato pancakes with meat Pancakes made from meat and potatoes

Draniki are a popular dish of Belarusian cuisine that has won millions of fans around the world. Draniki are prepared according to the classic recipe (only from potatoes), as well as with various additives such as cheese, mushrooms, carrots. I often cook potato pancakes with meat, we like them the most. Potato pancakes with a meat center filling turn out to be more satisfying and tastier than their “empty” relatives! With sour cream, these pancakes are especially tasty :)

To prepare potato pancakes with meat, take potatoes, minced pork, onions, chicken eggs, wheat flour, sunflower oil (refined), salt and ground black pepper.

First prepare the minced meat. To do this, add chopped or minced onions (0.5 pieces) to the minced pork, add salt and ground black pepper. Mix the minced meat for potato pancakes. Cover the plate or board with film. Form small flatbreads (12 pieces) from the minced meat and place them on the prepared surface; later, when frying potato pancakes, you will simply take these flatbreads and not be distracted by preparing them.

Now prepare the potato “dough”. Peel the potatoes and grate them on a fine grater, do not squeeze out the juice. For the potatoes, also grate half an onion (or grind in a meat grinder), beat in an egg, add wheat flour and salt.

Stir the potato mixture. If it seems liquid to you, add a little more flour, but no more than a spoon.

Heat the oil in a frying pan and add the potato mixture using a tablespoon.

Immediately place a meat patty on top of each potato pancake.

And cover the meat filling with potato mixture.

When the bottom side of the potato pancakes is browned, turn them over and fry until brown on the other side. Then turn the potato pancakes two more times so that they are thoroughly fried and the filling is not soggy. It is recommended to keep the pan over low heat.

Just like the first portion, fry the remaining potato pancakes.

That's all - golden brown pancakes with meat are ready!

These meat pancakes are delicious hot with sour cream! And not just tasty, but VERY tasty!

Remove the skin from the thighs and remove the bone. Leave the fillet clean.

Peel the potatoes.

I grated the potatoes in an electric meat grinder using a disc specially designed for this purpose. Along with the potatoes, I put the meat and onions through a meat grinder, cutting them into pieces in advance. If you cook by hand, grate the potatoes and onions on a grater (preferably a fine one). Grind the meat in a meat grinder with large holes, but it is better to chop it very finely with a knife, then pieces of meat can be felt in the finished pancakes, making the dish especially tasty.

If you prepare potato pancakes from new potatoes, remember that they are juicier, so it is better to add 2 tablespoons of flour to the resulting mass, which will retain moisture. If the potatoes are not young, then you don’t need to add flour, the potato pancakes will be more tender.

Salt, pepper, add sour cream, eggs and mix thoroughly. We add sour cream so that the potato mixture does not darken. The consistency of the dough will be like thick sour cream.

Heat the vegetable oil in a frying pan and add the potato mixture with a tablespoon. If you want the pancakes to have a beautiful shape, pour the potato dough into the center of the pancake and the mass will spread evenly in all directions. Fry potato pancakes with meat on both sides over medium heat until golden brown (about 2 minutes on each side). Frying time depends on the thickness of the pancakes, the pan and the heat.

Serve hot. Potato pancakes with meat are very tasty served with a sauce made from sour cream mixed with a clove of garlic passed through a press and a pinch of salt.

Sometimes it seems to me that potatoes are enough for my husband - he would only eat them. If the queen of his stomach comes to the table in the form of potato pancakes, especially potato pancakes with meat, happiness knows no bounds. And so, frying potato pancakes for the hundredth time this week, I ask myself the question: who needs this variety in food?

My husband, with his masculine idea of proper cooking, does not understand anything about my passion for overseas fruits, new snacks, light salads, and delicious desserts. So it turns out that I’m trying exclusively for myself. As you yourself understand, this is absolutely frivolous!

I'm looking for compromises. In order not to fry endless potato pancakes, today I will call them sorcerers. And next time with potato pancakes. Or tertikov. In a week - potato plunderers. Or potato pancakes. To make the mood even more cheerful, I’ll start alternating the fillings. Perhaps on today's menu we will have... potato pancakes with meat, and on Thursday... potato pancakes with meat. Simple, fast, satisfying and - most importantly - not as banal as just potato pancakes!

Ingredients

To make potato pancakes with meat, you will need:

7-8 medium-sized potatoes;
2 eggs;
2 cloves of garlic;
1 onion;
3 tbsp. l. flour;
salt to taste;
200 g minced meat;
vegetable oil for frying;
sour cream for serving.

Preparation

COOKING MINTED POTATOES. First of all, wash and peel the potatoes and place them in a bowl of water.
We clean the onion. Garlic is the same.

And we begin the most interesting thing - almost dancing with a tambourine: all the cleaned splendor must be grated. Small. It is better to keep the nails, skin and blood for yourself. Moreover, you need to grate it quickly - with prolonged contact with air, the potatoes will turn blue and turn into something unappetizing. By the way, onions in this case are very useful - thanks to an unknown to me, but very surprising chemistry, potatoes, which are friends with grated onions, almost do not darken.

Proponents of manual labor can safely move on to the next paragraph, I tell lazy people like me: for many years I have been quite successfully asking for the favor of my food processor. Believe me, he rubs everything you need in the most miraculous way: quickly, efficiently and with your hands intact.

ADD EGGS, SALT, FLOUR TO THE POTATO MASS. Stir and set the frying pan to heat up - that old, black one, but the most reliable one. Pour a little oil and let them warm up together.

We check the minced meat - for meat pancakes it should not be dry, it must be salted and pepper added. If necessary, the meat can be mixed with a spoonful of sour cream or cream and even a little boiling water can be added.

FRIING POTATO DRANIKI WITH MEAT. Place a little dough on the frying pan - about the size of a tablespoon. Lay out and flatten slightly, forming a neat pancake. The fire is minimal. Place a small amount of minced meat on each pancake. We do not place it in the center in a colorful mound, but distribute it evenly over the entire area of the potato pancake. We take a little more dough and cover the meat.

It is important not to make tall “multi-story” potato pancakes with meat - they may simply not be cooked through. Try to strive for a reasonable minimum - and then you will succeed!

Fry over low heat on both sides until a firm golden crust appears.

VOILA, EVERYONE IS WELCOME TO THE TABLE! Serve pancakes with meat with sour cream or melted butter. It’s a good idea to sprinkle the finished sorcerers with finely chopped garlic.

Recipe for potato pancakes with meat © Magic Food.RU.

Step 1: prepare the potato mixture.

Peel the required amount of potatoes and onions, rinse under running water to remove all sorts of contaminants and grate the potatoes on a fine grater directly into a deep bowl. Then squeeze it with clean hands to get rid of excess juice.

Cut the onion with a knife on 2–3 halves, place in a blender bowl and grind until mushy. Divide the resulting mass into 2 equal parts, place one of them in a separate deep bowl, and add the second part to the bowl with potatoes.

Crack the shelled egg into a clean small bowl and beat it until white, using a hand blender or whisk.

Then pour the whipped mixture into the bowl with the chopped vegetable ingredients. Add sour cream, sifted wheat flour, salt to taste, ground black pepper and mix the total mass with a tablespoon until smooth.

Step 2: prepare the meat mass.

In a deep bowl with the second part of the chopped onion, add the required amount of minced pork, salt and ground black pepper to taste. Stir the meat mixture with clean hands until smooth, then add 2 tablespoons water to thin the minced meat and mix the ingredients again with a tablespoon.

Step 3: fry pancakes with meat.

Turn the stove on to medium heat and place a frying pan on it 2–3 tablespoons vegetable oil. Place on a heated frying pan at four different points. 1 tablespoon each potato mixture, press it down lightly to form a pancake.

Take a full teaspoon of minced pork, dip your hands in water, place the minced meat in your palm, form a flat cake with an approximate thickness up to 0.5 cm and place it on one of the potato pancakes that are in the frying pan.

Then place on top of the meat patties 1 tablespoon each potato mixture and fry 1 side of potato pancakes until golden brown. This process will take you approximately 45 minutes. After one side of the potato pancakes acquires a beautiful golden brown color, very carefully use a kitchen spatula to turn them over to the other side. Reduce the stove temperature to a low level, cover the pan with a lid and fry the second side of the potato pancakes until golden brown and completely cooked. This process will take you at least 18 – 20 minutes, depending on the thickness of the pancakes themselves, during this time all the ingredients will be ready. Using a spatula, place hash browns on a large, flat platter. Prepare all the other potato pancakes in the same way, in the end you should get 14 to 16 servings.

Step 4: serve pancakes with meat.

Draniki with meat are served hot, placed on a large flat plate or in portions on a separate plate. Along with these delicious sorcerers, sour cream, cream, curd dressings and sauces of any kind are served in separate bowls, for example tkemali, mustard sauce, tomato, bechamel, creamy or rusk, it all depends on your taste. You can also serve a salad of fresh vegetables or fresh sliced vegetables along with this dish. The taste of potato pancakes is amazing, fried potatoes on top and tender inside, steamed meat with the aroma of onions and spices, just a pleasure! Enjoy! Bon appetit!

- – To prepare this dish, you can use any type of minced meat, it can be mixed minced meat, chicken, turkey, beef with added lard or pork.

- – The spices used in this dish are not important; you can put any spices you like in both the potato mass and the minced meat, which are suitable for vegetable or meat dishes. You can also add any pre-washed and chopped herbs you like, such as dill, parsley, basil, garlic.

- – You can grind potatoes using a meat grinder, blender or grater.

- – While frying potato pancakes, carefully monitor the oil level in the pan, as potatoes are known to absorb fat very strongly. If necessary, add a small portion of vegetable oil to the pan.

I don’t know about you, but my family is ready to eat potatoes in any form and for any meal. Imagine how sophisticated you have to be to always make it different, healthy and tasty! But, if you add something like this to a familiar dish, it will sparkle with other facets. This happened with potato pancakes, so convenient in all respects, which my family had already become a little boring with.

This time I remembered one recipe. Yes, he will, of course, make you tinker. But in the future, if the family asks for potato pancakes (or potato pancakes, as they are also called), you can delight them with different flavors every time. How? And like this! After all, in addition to minced meat for potatoes, you will make a mixture with mushrooms, cottage cheese, and other various ingredients! So, are we ready?

Ingredients for making potato pancakes with meat inside

3-4 potatoes
1 egg
2-3 cloves garlic (optional)
100 g onion
1.5 tbsp. flour
1 tbsp. sour cream
Salt and pepper to taste
150 g minced meat
Vegetable oil for frying

How to cook potato pancakes with meat - step-by-step recipe with photos

After peeling the potatoes, onions and garlic, we’ll make minced meat (if you don’t have one ready-made). I had chicken fillet. I cut the meat into pieces that would fit comfortably into the meat grinder and ground it.

Grind the meat into mince

There is no need to remind you that potato pancakes are the national dish of Belarusians. It’s not entirely clear, however, why they are called sorcerers... In our tradition, they are generally called potato pancakes, kakorki, teruntsy. And in Israel it’s laktes, in Poland it’s plyatski, in Ukraine it’s kartoplyanichki, terchiniki, etc. Well, rearranging the terms doesn’t change the sum. Therefore, I grated the potatoes, choosing large grater teeth for this.

Grate the potatoes on a coarse grater

Do you know why potato pancakes are called that way? Are they really being torn apart? Yes, but that was a long time ago. When there were no graters in sight. And the Belarusians adapted a pointed board. Well, as in classic potato pancakes, I also trimmed the onion.

Finely chop the onion

By the way, the onion should be divided into two portions. It goes into potatoes and minced meat. You can grate it on the same coarse grater or chop it very finely. But don't grind! Because there should not be a lot of moisture in the mass. After salting and peppering this beauty, I added the egg. Mixed quickly. Added flour.

Add flour to the resulting mass

But I was in no hurry to mix the potatoes with flour. First, I continued manipulating the minced meat. I also added salt and pepper, mixed and combined with onions, chopped garlic, and sour cream. So what is next? Made balls.

Make balls from the prepared minced meat

There should be a lot of oil in the pan, and well heated. As usual with potato pancakes, I added a tablespoon of potato mixture. Fry for a minute or two. I carefully placed a ball of minced meat on top, kneading it thinly in advance - to the size of a potato cake. And she covered it with potato mixture on top, adjusting it on the sides. That’s why the potato mixture should be neither liquid nor thick.

Forming potato pancakes in a frying pan

Do you like crispy hash browns? Turn them over to the other side without turning down the heat. And turn it off after 5-7 minutes. But to ensure they were cooked, I covered the pan with a lid. Simmered for 10 minutes on a tiny flame.

That's all! Before serving, I removed the first portion, and others after it, from the oil by placing the goodies on a napkin (you can put it on anything that absorbs oil). And she gave it. You can sprinkle or drizzle this beauty with something you love!

You can offer sour cream for potato pancakes. Bon appetit!

For this purpose, try to take fruits with a high starch content, but at the same time excluding new potatoes. It contains a tiny amount of this element, which is important for potato pancakes.
When you select potatoes, they should not be green or soft. Take only elastic, rough skin.
To prevent grated potatoes from turning dark, try grating (or grinding) them and the onion alternately.
Do not put a lot of flour into the potato mixture, if suddenly the mixture turns out to be runny. It’s better to drain the juice, otherwise you’ll end up with hard pancakes and not potato pancakes.
If the mixture turns out liquid, simply drain off the excess mass or add 1 tbsp. starch. But, since the dough in this recipe should be somewhat thinner, watch its consistency from the very beginning.
The oil should be simmering in the pan, but be careful not to burn the potatoes!

The most important condition: there should be just enough well-heated oil in the frying pan to cover the potato pancakes halfway! Otherwise, how will the minced meat be fried?